his is a perfect little breakfast that comes together in no time with a little bit of planning to soak the lentils overnight. The idea for this pancake is made with a moong ( yellow dal) batter filled with veggies, mung sprouts and meat. My version is a South Indian inspired veggie Adai if you may call that. Its vegan and gluten free and is very filling.
INGREDIENTS
TO SOAK AND GRIND
3/4 cup split yellow moong dal
1/4 cup water to grind
OTHER INGREDIENTS
1 teaspoon minced ginger
1/4 cup onions, finely chopped
1 tomato, deseeded and finely chopped
2 sprigs spring onions, finely chopped
1/4 cup spinach, finely chopped
1 green chilli finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon salt
INSTRUCTIONS
Wash and soak the moong dal overnight. Drain the water from the dal and add quarter cup of water and grind the dal to a smooth paste. Do not add too much water while grinding. The veggies when added later will leave out little water. So add very little water to grind. The dal should be ground to a smooth paste.
Prep the veggies. You can add any veggies of your choice. Cabbage, grated carrots etc.. also can be added to the batter and it works well. Add it to the batter along with salt and cumin seeds. Mix well.
Heat a griddle until hot. Let the griddle be on medium heat. High heat will burn the pancakes. Spoon out couple of tablespoon of batter on the griddle and sprinkle the pancake with sesame seeds and oil. Cover the griddle with a pan and let it cook for a minute. Turn the pancakes and cook for a minute more.
Serve hot!
Fork & Beans 